Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-11-25

utensils should not be too large or heavy
granite saucepans have much to recon-
mend them, as they are easily kept clean
and light; care must be taken that the
enamel is not cracked by food burning
For cooking acid fruits, and, in fact
many things, there is nothing nicer than
the earthen crock. These are now made
with bail and can be procured at the
hardware shops. Wash basins, water and
other pals should be OF pepier mache,
they are lighter than of any other
material.
In stocking the pantry it is good plan
to provide plenty of Msson's self-sealing
jars. They are admirably adapted to
putting away small groceries, as the con-
tents of each can be seen at Glance, and
the close-fttlng top prevents dust and in
sects from getting in.
A desire for labor saving often leads to
the accumulation of many worthless
patented articles that soon fall into dis
use. The temptation to purchase ought to
be resisted by the young housekeeper
unless she is advised by some one more
experienced than herself; among these
are not included the Dover egg-beater,
potato slicer and few other tried and
time-saving conVeniences.
Coffee and spice mills are essential, as
no thorough housekeeper will wish to
use coffee or spice ground and put up In
packages. Many other articles will sug-
gest themselves, or will be added as the
demand arises. Of some things there
should be no lack, such as knives, forks
and spoons, and an abundance of hand
and dish towels, and good supply OF
cloths for the various purposes of lifting
hot vessels and washing dishes. Kitchen
towels and cloths can be kept clean by
washing in cold suds and rinsing well
after each using; should they Eget g bad
color they ought to be boiled in water in
which soda is dissolved.
The sink requires care, and can be kept
pure by occasionally putting Jumps OF
copperas in the drain pipe.
~ RECIPES.
Celery dressi1g-A third each of bread
cruabs, chopped celery and cracker
crpmbsfcne egg; season with cayenne
lpeHper.
"a Barley soup-Four pounds OF cracked
best shank boiled slowly four hours; lei
copl, skim, add half cup of barley, boil
aRshnur, seaspA and serve.
.s5gafrant bSead-TaKe enough bread
d9ggh for as9af, add an ounce of OUTER
.EWdSJa bleSp6onfuls of brown sugar and
-hal&a eapsof dredged currants. Put to
rise and bake.
Stewed caulifower-Wash and break
apart, sosk in cold water; then put in 8
kettleof boiling water, add teaspoonful
ofsalt and boil briskly until tender; take
mp, drain and dress with cream and
melted butter.
Lemon cake-One pound sugar, twelve
eggs (whites and yelks beaten separate
ly), one-hslf pound -four, juice and rind
of lemon, icing favored with same.
Baked in small, square tins and iced on
sides and top, these are sometimes calico
biscuits glaces.
Cabbage saled-One head of cabbage
chopped fine. Pour over 1t dressing
made of gill of vinegar, one egg, half q
cup of sugar, a teaspoonful of made mus
tard, butter size of walnut and half g
tablespoonful of salt; boil all together
when cold add gill of milk.
Fried parsnips-Scrape and leave in cold
water for an hour, then cook half en- hour
in ho:, sailed water; wipe, slice length
seasoned with salt and pepper, and fry in
boiling dripping; drain free of fat and
dish.
Lyonnaise Potstoes-Cut boiled pota-
toes into dice; to every pint allow one
sized onion, one tablespoonful Of minced
parsley, little red pepper. a sprinkle OF
salt and one tablespoonful of butter. Put
the butter in frying; when hot add the
onion, chopped fine, fry and stir until
done.
Baked Salsify-Boil tender, mash, and
season with salt, pepper and butter. Put
in baking dish. Beat an egg in cur
of milk, to which add cup of grated
bread crumbs. Set in the oven and bake
brown.
Fried SalsifY-Wash, scrape, boil
tender and mash; add two beaten eggs
half cup-o cream; make in little cakes
and fry brown.
sHigdom-One peck Of green tomatoes,
gut up, sprinkle with handful of sail
and drain. Add two heads of cabbage,
jouElarge onions and six peppers chopped
sfnsN Cover with vinegar and boil fitteer
minutes, drain, add two ounces of Gin
6i6m ID, one each of cloves and allspice, s
tablespoonful of mustard and pint Of
molssses. Mix and cover with colo
vinegsr.
- Cookies-One cup butter, two cups
sugar, four eggs, four cups -four, three
tablespoonfuIs milk, three teaspoonfuls
baking powder; rub the -four and butter
thoroughly together, cream the butter ant
sugar, beat the eggs separately, add tt
the above, with little nutmeg and Gin
namon, or any seasoning preferred; sif
in the -four and baking powder, and ado
enough -four to mold and roll out.
Lemon Jelly-Put half boxful, or one
ounce, of gels inc into large bowl, witt
four tablespoonfuls of cold water t.
soften 1t. When soft pour over it three
pints of actively boiling water; add ont
cupful and 8 half of graduated sugar anC
the Juice of two lemons. Sir well, strai1
through flannel, and when cool put aside
in the refrigerstor. This should be made
earlr. aPass cake with it.
#TNTERNATIONAL DOLLARS.